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11 Weeks to Get the Glow

Dara Dubinet & Penni Shelton

RFR Press
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© 2011 by Dara Dubinet & Penni Shelton Photographs © 2011 RFR Publishing, Dara Dubinet & Penni Shelton Cover Designs: Penni Shelton Recipe Contributors: Dara Dubinet & Penni Shelton Photography: Dara Dubinet, Mitch Ryan & Penni Shelton Food Styling: Dara Dubinet & Penni Shelton Editing: S.V. Slayer All rights reserved. No portion of this digital book may be reproduced by any means whatsoever, except for brief quotations in reviews, without written permission from the author. Created in the United States by RFR Publishing Tulsa, Oklahoma

NOTE TO READERS: This book has been written and produced for informational purposes, and in no way should be used as a substitution for consultation with health-care professionals. You should not consider educational material herein to be the practice of medicine or to replace consultation with a physician or other medical practitioner. The author is providing you with information in this work so that you can have the knowledge and can choose, at your own risk, to act on that knowledge. The author also urges all readers to be aware of their health status and to consult health care professionals before beginning any health program.
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11 Weeks of to Get the Glow

Liquids
The Daily Ritual 7 Herb, Fruit & Flower Ice 7 Fresh Mint & Super Citrus Infusion 8 Peach Hibiscus Cooler 8 Chili Lime Infused Cider 9 Watermelon Limeade 9 Daily Green 9 Get the Glow Super Pink Smoothie 10 Raw Warrior Power Shake 10 Sweet Vanilla Hemp Milk 11 Fresh Coconut Milk 11

Breakfast & Brunch
Banana Berry Buckwheat Granola 11 Coconut Yogurt 12
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Creamy Mango Yogurt 12 Blueberry Chia Porridge 12 Banana Custard Breakfast Pudding 13 Apple Celery Crunch 13

Snacks, Appetizers & Sides
Jicama Chips 13 Tomato Tapenade 14 Garden Celery with Vegan Pimento Cheese 14 Watermelon Salsa 15 Mexican Sunflower Spread 15 Creamy Spinach Dip 16 Basic Flax Cracker 16 Colorful Sea Crackers 16 Kimchi 17 Sauerkraut 18

Salads & Dressings
Simple Herb Salad 18 Beet Carpaccio with Wilted Beet Greens & Walnut Vinaigrette 19 Sea Dream Salad 20 Spirulina Cabbage Salad 21 Summer Celebration Salad with Fresh Berries & Crumbled Feta 21 Carrot Clarity Salad 22 Thai Inspired Cucumber Salad 23 Sprouted Lentil Salad 23 Sweet Hot & Red 24 Avocado Lemon 24
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Ginger Miso 25 Blood Orange & Tomato 25 Creamy Red Pepper 25

Soups
Butter Lettuce Soup 26 Tomato Fennel Soup 26 Wild Green Summer Soup 26 Really Raw Kicked Up Summer Gazpacho 27

Entrees
Save the Tuna Stuffed Heirloom Tomatoes 27 Herb Pesto Linguine 28 Raw Sushi and Dipping Sauce 29 Kelp Noodles & Cheese 30 Garden Fresh Lasagna with Sweet Pepper Marinara & Herbed Pesto 31 Mediterranean Platter 31
No-Bean Hummus 31 Tabbouleh 32 Falafel with Mint Tahini Dipping

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Desserts
Apple Tarragon Granita 33 Red Grapefruit Sorbet 34 Banana Mango Pudding 34 Something Chocolate & Wonderful 34 Raw & Rustic Berry Crisp 35 Vanilla Bean Ice Cream 36
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RAW RESULTS
11 Weeks to Get the Glow
Recipes by Dara Dubinet & Penni Shelton

Liquids
The Daily Ritual
Upon awakening, start your day with this simple, synergistic pairing which hydrates and cleanses your digestive tract. Once you incorporate this as part of your regular daily practice, you will notice the improvement. Daily Ritual, Part 1 1 lemon (or lime), juiced 16 ounces filtered water Combine in a glass and make it your goal to drink 2 of these every morning. Daily Ritual, Part 2 2 ounces of wheat grass juice, both morning and afternoon You can either grow your own wheat grass, or stop by a local juice bar if you are fortunate enough to have one in your area. Growing your own wheat grass is very cost effective and enjoyable. You’ll need a juicer that can handle wheat grass (a hand crank model can be found online for under $50). This will truly be an investment in your long term health, and a highly recommended daily habit to cultivate, if you are serious about experiencing RAW RESULTS.

Herb, Fruit & Flower Ice
If you have a “green-thumb” and are well-planted, it’s likely that your garden may “groweth over” by mid-summer. Creating beautiful ice cubes with fresh herbs, seasonal berries and edible flowers is a lovely way to make use of your abundance. Just imagine the impression a tall glass of coconut
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water or sun tea filled with colorful, gourmet ice cubes will have on thirsty guests. Move over Martha Stewart! Ideas for ice: Herbs – mint, basil, lemon verbena, rosemary, etc. Fruit – blueberries, raspberries, blackberries; lemon, lime or orange slices, etc. Flowers – marigolds, rose petals, calendula, lavender, nasturtium, etc. Ice cube trays Filtered water Add the desired herb, fruit or flower petals to ice cube tray compartments and then fill with water; freeze until solid.

Fresh Mint & Super Citrus Infusion
If you have an herb garden, mint can become quite prolific and overgrown very easily. Keeping a pitcher of this refreshing and hydrating infusion in your refrigerator offers a perfect use for your extra mint. 1½ cups loosely packed fresh mint leaves 1 orange, sliced (with peel) 6 whole cloves Small handful goji berries Filtered water In a pitcher or gallon Mason jar, add ingredients, cover and place in the refrigerator overnight. By morning the essence of all of the flavors will have delicately infused the water. Strain to serve.

Peach Hibiscus Cooler
1 cup dried peaches, chopped ½ cup hibiscus herbal tea ½ cup fresh lemon verbena leaves (or lemon balm) ¼ cup raw organic honey In a pitcher or gallon Mason jar, add ingredients and stir well, cover; refrigerate overnight. This can also be left covered in the sunlight for up to 12 hours. Strain and serve in tall, ice filled glasses with a lemon verbena leaf garnish.
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Chili Lime Infused Cider
I have started saving and drying the left-over citrus peels from when I juice organic lemons, limes and oranges. This recipe makes delicious use of them! 3 cups fresh apple cider or juice 1 organic lime, sliced (with peel) 3 tablespoons raw organic honey (local if you can find it) Generous pinch chili powder ½ cup dried citrus peels Filtered water Add ingredients to fill a gallon jar, stir with a long wooden spoon. Cover the jar and place out into the sunlight for the day (at least 8 hours). Chill and serve over ice.

Watermelon Limeade
A perfect “thirst quencher” for the hottest days of summer! 8 cups cubed watermelon, seeded, or 1 quart fresh watermelon juice 1 cup fresh lime juice Stevia or other sweetener of choice, as needed Lime slices, for garnish In a blender, whir the watermelon until smooth. Pour through a fine mesh strainer or sieve into a large pitcher. Stir in the lime juice and sweetener, taste and adjust. Refrigerate until thoroughly chilled and pour over ice with lime slices to serve.

Daily Green
We recommend adding a large green juice to your daily routine as it is one of the most purifying, blood cleansing, alkalizing and healing practices you can cultivate to bring out your raw best! 1 bunch kale ½ head celery 1 cucumber
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Handful dandelion greens Handful parsley 2 – 3 apples 1 organic lime 1 small jalapeno, seeded 1 inch piece fresh ginger root Push all ingredients through a juicer and enjoy.

“Get the Glow” Super Pink Smoothie
1 large or 2 small ripe bananas 1½ cups strawberries (or raspberries) ¼ cup hemp seeds 1 inch piece ginger root, peeled and grated 1 tablespoon goji berries 1 tablespoon ground golden flax seeds (or chia seeds) 2 tablespoons stinging nettle or 1 tablespoon dried nettle ½ teaspoon raw vanilla powder ½ cup pomegranate or cranberry juice (unsweetened) 1 - 2 cups filtered water Blend until smooth and creamy.

Raw Warrior Power Shake
1 bunch Lacinto kale, stemmed 2 frozen bananas 2 cups young Thai coconut water 1 cup filtered water 2 tablespoons coconut oil 1 teaspoon ground vanilla powder ½ teaspoon Himalayan salt Great optional add-ins: 1 tablespoon spirulina 1 tablespoon maca powder Frozen fruit: mangoes, strawberries, blueberries, etc. Blend until smooth and creamy.
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Sweet Vanilla Hemp Milk
2 cups filtered water 6 tablespoons hemp seeds 4 dates, pitted ¼ teaspoon sea salt ¼ teaspoon vanilla extract or powder Blend until smooth. Serve chilled.

Fresh Coconut Milk
A nut-free milk that is perfect served over raw granola or as a base for smoothies. This milk is a delicious starting point for fruit or raw cacao variations. 2 cups coconut water ¾ cup coconut meat 3 dates, pitted ¼ teaspoon sea salt Blend until smooth and creamy.

Breakfast & Brunch
Banana Berry Buckwheat Granola
4 cups buckwheat, soaked overnight, rinsed well and drained 2 ripe bananas, sliced 1 pint fresh seasonal berries (blueberries or sliced strawberries work well) 2 teaspoons ground vanilla powder ¾ cup coconut nectar (or date paste, raw agave, maple syrup, etc.) 2 - 3 teaspoons sea salt Hand-mix in a large bowl until well combined. Spread onto non-stick lined dehydrator sheets and dehydrate at 145 degrees F for one hour. Turn temperature down to 118 degrees F and continue until the desired dryness is achieved, approximately 12+ hours.
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Coconut Yogurt
4 cups coconut meat (from 6 - 8 coconuts) 1+ cups coconut water or filtered water ½ lemon, juiced ¼ teaspoon probiotic powder (or two probiotic capsules emptied) Blend the coconut meat with water, adding additional water as needed to reach the desired consistency. Add the probiotic powder, blending just enough to incorporate. Allow this mixture to sit in a loosely covered dish on the counter to culture 8 hours or overnight. Transfer to an airtight container and store in the refrigerator for up to 4 days.

Creamy Mango Yogurt
1 mango, peeled and pitted 1 cup coconut yogurt (see previous recipe) ¼ teaspoon ground vanilla powder Pinch Himalayan salt 2 dates, pitted Fresh sliced bananas, for garnish Blend until creamy. Top with sliced banana and serve.

Blueberry Chia Porridge
2 cups hemp milk, page 11 ¾ cup chia seeds 11 ounces fresh blueberries (one large pack), reserving ¼ cup for garnish 3 dates, pitted 1 tablespoon fresh lemon juice ½ teaspoon sea salt Banana Berry Buckwheat Granola, pg. 11 (optional garnish) Combine all ingredients in a blender except for the chia seeds and garnish. Place the blended mixture into a bowl and stir in chia seeds, continuing to stir every 5 - 10 minutes until thickened (about 30 minutes). Top with blueberries and a sprinkling of buckwheat granola.

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Banana Custard Breakfast Pudding
This is an easy (and yummy) way to start your morning. If you’re hungry for something more substantial, add Banana Berry Buckwheat Granola, pg. 11, as a topping. 1 cup almond milk 2 ripe bananas 4 soft dates, pitted ½ teaspoon pure vanilla extract or raw vanilla powder Pinch nutmeg Blend until creamy. Serves 2 - 3.

Apple Celery Crunch
2 apples 4 stalks celery 2 tablespoons fresh chopped parsley 5 tablespoons pumpkin seeds, soaked for 2 hours 3 tablespoons fresh lemon juice 3 tablespoons raw organic honey 2 tablespoons coconut oil Sea salt and white pepper In a medium bowl, whisk the liquid ingredients to make a dressing. Chop the apples and celery and add to the bowl, gently toss. Stir in the parsley and pumpkin seeds, and season with salt and pepper. Serve.

Snacks, Appetizers & Sides
Jicama Chips
This is one of my favorite filling, flavorful and slimming snacks. They are especially good when served chilled. 1 pound jicama, peeled and sliced 1 tablespoon fresh lime juice 2 teaspoons cold pressed organic extra virgin olive oil 1 tablespoon onion powder 1 tablespoon smoked paprika
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Combine ingredients and mix thoroughly. Keep in a sealed container in the refrigerator until ready to serve.

Tomato Tapenade
This recipe is at its best at the height of tomato season. Please use whatever variety is the freshest and ripest. Small, sweet varieties work especially well. 1½ pounds fresh garden tomatoes, finely chopped ¼ cup finely chopped Kalamata olives, seeded (approximately 10 olives) 1 tablespoon cold pressed organic extra virgin olive oil 2 teaspoons fresh minced garlic 1 teaspoon apple cider vinegar Scant teaspoon sea salt 2 sprigs fresh thyme, chopped 2 sprigs fresh marjoram, chopped Small handful fresh basil leaves, chopped Combine ingredients in a medium bowl. Serve in veggie wraps, tossed with vegetable pasta, or on a flax cracker.

Garden Celery with Vegan Pimento Cheese
Go raw and retro with this crowd pleaser! 1½ cups sunflower seeds, soaked 2 hours 1/2 cup cashews or macadamia nuts, soaked 4 - 6 hours 1 cup chopped red bell pepper and/or cherry peppers (dehydrate until soft for more intense flavor) 1 tablespoon fresh lemon juice 1 tablespoon nutritional yeast 1 teaspoon onion powder 1 garlic clove Pinch cayenne pepper or dash of hot sauce 1 teaspoon sea salt Filtered water 6+ celery stalks, ends trimmed, cut into thin batons for dipping

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Combine ingredients (except for the water and celery sticks) in a food processor until well blended. Gradually add water, only as needed, to help create a thick, creamy consistency. The spread should be soft and appear “fluffy” like whipped cream cheese). Chill for at least an hour. Serve plated with celery sticks.

Watermelon Salsa
This refreshing salsa is amazing eaten with raw dehydrated corn chips or enjoyed on its own like a soup. 3 cups finely diced watermelon, seeded 2 jalapenos, seeded and minced 1/3 cup chopped fresh cilantro leaves ¼ cup minced red onion 2 limes, juiced Pinch Himalayan sea salt Add ingredients to a medium bowl and gently stir. Serve chilled or at room temperature.

Mexican Sunflower Spread
This flavorful and easy recipe can be used as a veggie dip or as a base for a raw Mexican burrito. 1 cup sunflower seeds, soaked 4 hours, drained and rinsed 1 organic carrot, coarsely chopped 1/3 cup chopped sweet onion 1 tablespoon fresh lime juice 1 tablespoon cold pressed organic extra virgin olive oil 2 teaspoons chopped fresh cilantro 2 teaspoons chopped fresh oregano 1 teaspoon cumin 1 teaspoon sea salt ¼ teaspoon cayenne pepper Combine in a food processor until well pureed.
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Creamy Spinach Dip
Serve this classic party dip with flax crackers or cut veggies at your next pot luck! 4 cups chopped fresh spinach 1 ripe tomato ½ cup raw tahini 1/3 cup chopped onion 3 tablespoons fresh lemon juice 1 teaspoon sea salt ½ teaspoon garlic powder Combine ingredients in a food processor or blender until pureed.

Basic Flax Cracker
1½ cups ground golden flax seed 1 cup almond pulp (or finely ground almonds) 2 – 3 cups filtered water (use more water if the almonds were dry) 1½ tablespoons sea salt 2 teaspoons cumin Drizzle cold pressed organic extra virgin olive oil Combine ingredients by hand in a large bowl until fully mixed. Scoop approximately one cup of the batter onto non-stick lined dehydrator trays and use an off-set spatula or the back of a wooden spoon to spread evenly. Dehydrate at 145 degrees F for about an hour and then turn down to 115 degrees F for a couple of hours. Turn the cracker over onto a cutting surface and use a knife of pizza cutter to create cracker shapes. Put the crackers back onto mesh trays and continue to dehydrate at 115 degrees F until crispy, about another 6 - 8 hours.

Colorful Sea Crackers
10 raw organic nori sheets 1 recipe Save the Tuna Pate, page 27 Toppings: Thinly sliced tomatoes
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Sesame seeds Pumpkin seeds Fresh herbs Chopped Kalamata olives Lay nori sheets onto mesh dehydrator trays. Spread a layer of pate onto the nori sheets with an off-set spatula. Sprinkle the toppings of choice over the sheets and dehydrate at 115 degrees F for 8 – 12 hours, or until totally dry and crispy. Cut into desired shapes about mid-way through drying.

Kimchi
For the vegetables: 5 inch piece of daikon radish 1 small burdock root 1 green cabbage 1 large carrot 4 - 6 small radishes 2 tablespoons grated ginger root 4 garlic cloves 1 small habanero or jalapeño, seeded 1 sweet onion For the brine: 2+ cups filtered water 1 - 2 tablespoons Himalayan sea salt Thinly slice all vegetables, place into a wide mouth glass container and cover with the brine. Press a plate or water-filled, lidded jar on top so that the liquid completely covers the veggies. Loosely cover with a kitchen towel and leave on the counter overnight. In the morning, drain and reserve the brine, then rinse veggies if they seem too salty. Grate or process the garlic, ginger and chilies and add to the fermenting vegetables. Pack the mixture back into the same large glass container and pour the reserved brine back over to cover all the vegetables. Cover with a kitchen towel and place in a warm cupboard (not over 75 degrees) for one week, and then transfer to the refrigerator. The kimchi will keep for 3 weeks, and then it becomes very strongly fermented to eat alone. At that
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point mix it with jicama “rice”, add it to a soup, or use as part of a vegetable filling for a wrap.

Sauerkraut
2 green cabbages, cored and shredded, reserve outer leaves and leave whole ½ daikon radish, shredded 1 small jalapeno pepper, seeded and minced 2 teaspoons sea salt Mix ingredients by hand in a large bowl until the vegetables begin to soften and start to release water. Place the mixture into a wide mouth glass container and press down to remove air bubbles and to allow the water to surface, adding more water if necessary to make it “more juicy.” Cover the top with reserved cabbage leaves, press a plate down onto the leaves, and weigh it down with a jar filled with water. Leave in a warm place (not over 75 degrees) covered with a kitchen towel for 5 days. Do not uncover during this time period. After 5 days, remove covering; scrape away the top layer of vegetables. If you happen to see any mold, do not be concerned, the vegetables under the top layer will be good to eat. Store the finished sauerkraut in lidded glass containers in your refrigerator.

Salads & Dressings
Simple Herb Salad
Summer is the perfect time to enjoy the bounty of fresh herbs available from your garden, or courtesy of a local farmer’s market! For the salad: 1 head green leaf lettuce, or a mix, washed and dried, torn into bite sized pieces 3 tablespoons coarsely chopped fresh basil leaves 3 tablespoons coarsely chopped fresh mint leaves 3 tablespoons coarsely chopped fresh parsley leaves 3 tablespoons snipped chives ¼ cup finely sliced scallions ¼ cup coarsely chopped broccoli florets
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1/3 cup diced ripe tomatoes ½ cup fresh sprouts, your choice For the dressing: 1½ tablespoons chopped shallots 1 garlic clove 1 teaspoon grated lemon zest 1 lemon, juiced 1 tablespoon raw organic honey, optional 3 tablespoons cold pressed organic extra virgin olive oil Sea salt and freshly ground black pepper In a blender, whir the dressing ingredients until emulsified. Put into a glass container and set aside. In a large bowl, combine the lettuce, herbs, scallions, chives, broccoli, tomato and sprouts, tossing well; season with sea salt and pepper. Drizzle the dressing over the salad and toss gently to coat. Serve on chilled salad plates.

Beet Carpaccio with Wilted Beet Greens & Walnut Vinaigrette
This easy but sophisticated recipe makes use of both the beet root and its nutrient dense tops. It is beautiful with red, golden and/or candy stripe varieties. 1 pound beets, ends trimmed and scrubbed clean, tops washed and reserved ¼ cup fresh squeezed orange juice 2 tablespoons apple cider vinegar 2 tablespoons raw organic honey 2 tablespoons minced shallots 1 teaspoon grated orange zest 1 teaspoon sea salt ½ teaspoon freshly ground white pepper ¼ cup cold pressed organic extra virgin olive oil ¼ cup chopped walnuts 1 teaspoon minced fresh tarragon

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Using a mandolin or vegetable peeler, slice beets into 1/8 inch rounds and set aside in a medium bowl. Whisk the orange juice, vinegar, honey, shallots, orange zest, sea salt and pepper in a small bowl. Pour this mixture over the beets and gently toss until well coated. Allow the beets to marinate for 30 minutes. Drain the beets and reserve the marinade. Pour the marinade into a blender and while the blender is running, add the olive oil in a slow, steady stream, until the vinaigrette is emulsified. Transfer to a small mixing bowl. Coarsely chop the beet greens and toss with the vinaigrette, massaging well to coat. Divide the sliced beets onto chilled salad plates and arrange the beet greens on top. Finish with tarragon and a sprinkling of walnuts.

Sea Dream Salad
This simple and “dreamy” salad is a great way to begin to incorporate nutrient rich sea vegetables into your diet. For the salad: ½ head fresh garden lettuce, variety of choice, chopped Handful cherry or grape tomatoes, halved ½ avocado, thinly sliced ½ cup arame (sea vegetable), soaked in warm water for 5 minutes to soften, drained For the dressing: 1 tablespoon raw tahini 1 tablespoon coconut aminos (nama shoyu or tamari) 1 tablespoon cold pressed organic extra virgin olive oil 1 teaspoon fresh lemon juice 1 teaspoon raw organic honey or coconut nectar 1 generous pinch sea salt Blend dressing until smooth and creamy. In a large mixing bowl, add salad ingredients, dressing, and toss thoroughly. Serve on chilled salad plates. Serves 1 - 2.

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Spirulina Cabbage Salad
1 green cabbage, cored, shredded or chopped 1 tablespoon spirulina 2 tablespoons apple cider vinegar 2 tablespoons cold pressed organic extra virgin olive oil 5 asparagus spears, thinly sliced on the bias 1 fennel bulb, thinly sliced with a mandolin or knife ¼ cup raisins (cranberries are nice too) Pinch sea salt Combine ingredients, except the spirulina, in a large mixing bowl and work together with your hands to fully mix. Add the spirulina and stir with a large spoon. Serve chilled.

Summer Celebration Salad with Fresh Berries & Crumbled Feta
The color and flavor combinations of this salad make it a party for your palate! Consider making the feta cheese the day before to allow the flavors to develop. For the raw vegan feta: ¼ cup macadamia nuts 2 tablespoons pine nuts 1 tablespoon nutritional yeast 1 tablespoon apple cider vinegar 1 tablespoon fresh lemon juice 1 teaspoon lemon zest 1 teaspoon cold pressed organic extra virgin olive oil ½ teaspoon garlic powder Pinch Himalayan sea salt For the salad: ½ pound tender mixed salad greens ½ cup blueberries ½ cup raspberries or strawberries Freshly ground black pepper For the dressing:
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2 tablespoons cold pressed organic extra virgin olive oil 2 tablespoons balsamic or apple cider vinegar 1 tablespoon freshly squeezed orange juice 1 tablespoon raw organic honey Soften macadamia nuts by soaking for at least 30 minutes, drain, then dry nuts with a kitchen towel. In a food processor, pulse the macadamia and pine nuts into a fine meal. Add the vinegar, lemon juice, zest and olive oil and process until smooth, stopping occasionally to scrape down the sides. Pulse in the nutritional yeast, garlic powder and sea salt until crumbly. Transfer to a covered glass container and store in the refrigerator until ready to use. In a medium bowl, whisk the dressing; add the greens and berries, toss gently. Serve in chilled salad bowls or plates, and finish with crumbled feta and a dusting of freshly grated black pepper.

Carrot Clarity Salad
Glorious ribbons of fresh organic carrots marinated in a zesty dressing that is both light and refreshing! 1 pound carrots, ends trimmed and scrubbed clean 1 teaspoon ground cumin 1 teaspoon minced fresh ginger root ¼ cup thinly sliced shallot ½ teaspoon finely grated lemon zest 3 tablespoons fresh lemon juice 1 teaspoon raw organic honey ¼ cup cold pressed organic extra virgin olive oil ¼ teaspoon sea salt ¼ teaspoon crushed red pepper flakes 1 tablespoon chopped fresh mint or parsley In the bottom of a medium mixing bowl, whisk the dressing. Holding a carrot over the bowl, create ribbons by running a vegetable peeler along the length. You will create wider ribbons if you keep the carrot steady and peel two opposing sides until you are left with a core. (Save the cores for juicing or add to your compost pile).
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Toss the carrot ribbons with the dressing and marinate for at least 10 minutes before serving. Taste and add a bit more sea salt if desired.

Thai Inspired Cucumber Salad
This enticing combination of flavors is always a hit when entertaining, but so delicious that it may become a staple menu item. 3 organic cucumbers, sliced into thin rounds (peel if not organic) ½ small red onion, thinly sliced ¼ cup chopped fresh cilantro leaves ½ lemon, juiced 1 teaspoon curry powder 1 teaspoon turmeric 2 teaspoons cold pressed organic extra virgin olive oil 1 teaspoon raw organic honey Generous pinch Himalayan sea salt Small handful chopped cashews In a medium bowl, whisk the lemon juice, curry, turmeric, olive oil, honey and sea salt. Add the cucumbers, onion and cilantro, and mix with the dressing to thoroughly coat. Serve with a garnish of cashew pieces and a sprig of cilantro.

Sprouted Lentil Salad
This salad is reminiscent of the 3 bean salad my mother used to make for summer picnics. Sprouted lentils offer a powerful punch of nutrition and protein. This combo can easily be served as a satisfying meal over a bed of mixed salad greens. 1 cup green lentils, soaked and sprouted 1 cup red lentils, soaked and sprouted 2 garlic cloves, minced 2 – 3 scallions, white and green parts thinly sliced 1 small jalapeno, minced 2 teaspoons cold pressed organic extra virgin olive oil 2 teaspoons apple cider vinegar 2 teaspoons raw organic honey
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Sea salt and freshly ground black pepper Combine in a medium mixing bowl, stir. Cover with plastic wrap and marinate for at least an hour in the refrigerator. Serve.

Additional Dressings
Sweet Hot & Red
A favored low-fat “go-to” dressing that is a delicious addition to salads, in lettuce/collard wraps or as a dip for fresh veggies. 1 cup fresh chopped tomato 4 Medjool dates, pitted and soaked to soften if too dry ½ cup fresh lemon juice 1 teaspoon paprika ½ teaspoon garlic powder Generous pinch Himalayan sea salt Pinch crushed red pepper flakes Drizzle of cold pressed organic extra virgin olive oil Combine in a blender, adding a touch of olive oil at the end while the blender is still running to emulsify. Store the dressing in a covered jar in the refrigerator for up to 5 days.

Avocado Lemon
Delicious tossed into a salad of mixed greens and sprouts. Large avocado, peeled and pitted 1 - 2 lemons, juiced Grated lemon zest Pinch of sea salt Blend until smooth and creamy.

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Ginger Miso
Delightful tossed onto a green salad, seaweed salad or as a vegetable marinade. ¼ cup fresh squeezed orange juice ¼ cup fresh lemon juice 3 tablespoons white miso 2 tablespoons coconut aminos (nama shoyu or tamari) 2 tablespoons cold-pressed sesame oil 2 tablespoons umeboshi plum vinegar (or apple cider vinegar) 2 tablespoons minced fresh ginger root 1 tablespoon raw organic honey (or maple syrup) 1 garlic clove 1 scallion Pinch sea salt Blend until smooth. Add a bit of water if needed to reach desired consistency.

Blood Orange & Tomato
3 blood oranges, juiced (any variety will work fine) 3 tomatoes Small handful fresh dill Generous pinch sea salt Blend until smooth.

Creamy Red Pepper
1 large red bell pepper, seeded and chopped ½ cup zucchini, peeled and chopped 12 macadamia nuts 2 tablespoons apple cider vinegar ½ teaspoon garlic powder ½ teaspoon Italian seasoning Freshly ground black pepper Drizzle of cold pressed organic extra virgin olive oil Blend until fully emulsified.
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Soups
Butter Lettuce Soup
Butter lettuce and fresh herbs create a lovely soup that can be thrown together in a flash for easy summer dining. Can be served chilled or at room temperature. 2 heads Butter lettuce 2 cups filtered water 1 avocado 1/3 cup chopped Vidalia onion (or other sweet onion variety) 2 garlic cloves 1 tablespoon fresh parsley leaves 1 tablespoon chopped fresh chives 1 tablespoon fresh mint leaves 2 teaspoons fresh tarragon leaves 1 tablespoon apple cider vinegar 1 teaspoon sea salt ½ teaspoon white pepper Fresh chives, for garnish Blend until smooth and creamy. Serve with a finish of snipped fresh chives.

Tomato Fennel Soup
10 ripe tomatoes 1 fennel bulb, fronds reserved for garnish 1 lemon, juiced Pinch sea salt and freshly ground black pepper Blend until smooth. Garnish with fennel fronds and black pepper.

Wild Green Summer Soup
1½ cups lambs quarters, purslane or other edible wild leafy green 2 cups ripe garden tomatoes ½ cup fresh basil leaves 1 jalapeno or ½ habanero pepper, seeded 1 tablespoon cold pressed organic extra virgin olive oil
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½ lemon, juiced Drizzle of raw organic honey, to taste ½ teaspoon sea salt 1 organic carrot ¼ cup nut or seed of choice (I used walnuts) Ripe tomato chunks for garnish Blend until smooth. Garnish with tomato chunks.

Really Raw Kicked Up Summer Gazpacho
5 large ripe tomatoes, variety of choice 2 – 3 garlic cloves 2+ Medjool dates, pitted ¼ cup fresh lemon juice 3 tablespoons cold pressed organic extra virgin olive oil 1 teaspoon coconut aminos, optional ½ cup filtered water 1 scant teaspoon Himalayan sea salt Large handful fresh basil leaves, chopped 1 medium bell pepper, color of choice, seeded and diced 2 stalks organic celery, diced 1 ripe avocado, pitted and diced 1 small organic cucumber, seeded and diced ½ Vidalia or other sweet onion variety, chopped Fresh basil leaves, for garnish Blend the first 9 ingredients until smooth. In a large mixing bowl, pour in the liquid base and add the remaining veggies and herbs, stir. Ladle soup into serving bowls and finish with fresh basil leaves.

Entrees
Save the Tuna Stuffed Heirloom Tomatoes
For the tomatoes: 4 ripe heirloom tomatoes Fresh sprouts (any variety, of your choice)
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For the stuffing: 2½ cups sunflower seeds, soaked 2 - 4 hours, rinsed and drained 2 cups finely chopped celery 1¼ cups finely chopped sweet onion 1 cup finely chopped parsley ½ cup dulse ¼ cup coconut oil 1½ teaspoons sea salt 1 teaspoon onion powder 1 teaspoon garlic powder Slice the tops off the tomatoes and gently scoop out some of the pulp and seeds. Set aside. Blend the stuffing ingredients in a food processor and spoon the mixture into the tomatoes. Top generously with fresh sprouts and serve.

Herb Pesto Linguine
This versatile pesto recipe converts beautifully into a salad dressing by simply adding orange juice to create the desired consistency. For the pesto: ¼ cup pine nuts ¼ cup hemp seeds ½ cup fresh basil leaves ½ cup fresh mint leaves 2 tablespoons cold pressed organic extra virgin olive oil 2 tablespoons fresh lemon juice 2 garlic cloves 1 teaspoon sea salt Nutritional yeast For the linguine: Summer squash, spiralized, or sliced length-wise with a standard vegetable peeler For toppings: Black olives Chopped fresh tomatoes
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Nutritional yeast Basil leaves, chiffonade Process pesto in a blender or food processor, adding 1 - 2 tablespoons filtered water, if needed, for consistency. Toss the vegetable linguini with the pesto and garnish with your choice of toppings to serve.

Raw Sushi and Dipping Sauce
You can go to Dara’s YouTube channel to see how she creates raw sushi by clicking here. For the sushi: 1 large organic carrot, julienned 1 organic cucumber, seeded and julienned 1/2 bunch asparagus, thinly sliced 1/2 cup baby spinach 1/2 cup sprouts 1 - 2 avocados, thinly sliced 3 inch piece ginger root, thinly sliced (marinated in beet juice if desired for color) 2 tablespoons black and white sesame seeds, for garnish 6 raw organic nori sheets For the “rice”: 1 jicama, peeled and coarsely chopped ½ cup pine nuts, coarsely ground 1 teaspoon sea salt Add jicama to a food processer and pulse until rice-like consistency is achieved. Put jicama “rice” into a nut milk bag or mesh strainer and squeeze to remove excess water. In a medium bowl, stir the jicama, pine nuts and salt together until well combined. For the dipping sauce: 1/3 cup coconut aminos

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1/3 cup raw organic honey Pinch wasabi powder, optional Whisk until combined. To assemble the sushi: Place a nori sheet onto a bamboo rolling mat. Place approximately ½ cup of the jicama “rice” on the nori and spread evenly over the bottom third of the sheet, leaving a one inch border at the bottom. Lay pieces of the prepared sushi vegetables across the rice. Fold up the bottom of the bamboo mat up and over the filling, rolling the nori tightly. Wet the top edge of the sheet with a little water to help seal the roll. This process can also be done without a mat, but it does help to create a better roll. Use a very sharp knife to cut the roll into 6 uniform pieces. Arrange the sushi on a plate and garnish with sesame seeds and a small bowl of dipping sauce.

Kelp Noodles & Cheese
Move over Mac n’ Cheese – this much healthier version is just as delicious and can become an even heartier entree by adding in veggies of your choice. Fresh peas are especially good in this dish. For the noodles: 1 bag kelp noodles 1 – 2 lemons, juiced 1 tablespoon sea salt For the cheese sauce: 3 tablespoons nutritional yeast 2 tablespoons cold pressed organic extra virgin olive oil ½ teaspoon turmeric ½ teaspoon sea salt ¼ teaspoon garlic powder

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Rinse, then soak kelp noodles in a hot water bath. Drain; add the juice of 1 2 lemons and 1 tablespoon sea salt. Massage the salt and lemon juice into the noodles and allow to sit for at least 15 minutes to soften. Blend nutritional yeast, olive oil, turmeric, sea salt and garlic powder until creamy. Pour over the noodles and toss to fully coat. This dish can also be warmed in the dehydrator, if desired.

Garden Fresh Lasagna with Sweet Pepper Marinara & Herbed Pesto
For the Sweet Pepper Marinara: 2 cups chopped red bell pepper, seeded 1 cup chopped fresh tomatoes, seeded and the juice poured off ½ cup sun-dried tomatoes, soaked to soften, drained and liquid reserved ½ cup chopped ripe peaches, peeled and pitted 2 tablespoons cold pressed organic extra virgin olive oil 1 tablespoon minced garlic Pinch crushed red pepper flakes, optional 1 teaspoon sea salt 2 tablespoons chopped fresh basil leaves 1 tablespoon fresh thyme leaves 1 teaspoon fresh oregano leaves Combine ingredients, except the herbs, in a food processor or blender until smooth. Add the herbs and pulse. Use the reserved tomato soak water, only as needed, for desired consistency. This marinara will work best here if left as thick as possible. For the noodles: Zucchini or Summer squash Large organic carrots Herbed Pesto, pg 28 Crumbled Raw Feta, pg 21 Slice the noodles length-wise on a mandolin or vegetable peeler to create “lasagna style” noodles. Cut the vegetable noodles into 4 inch sections,
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overlapping 3 of them to create a bottom layer. Add marinara, pesto and cheese, then repeat with another layer of noodles and toppings. Garnish final noodle layer with a slice of fresh tomato and a sprig of basil.

Mediterranean Platter
No-Bean Hummus Inspired by Matt Samuelson 2 zucchinis ¾ cup sesame seeds (soaked for 4 hours and drained) ¾ cup tahini ½ cup fresh lemon juice ¼ cup cold pressed organic extra virgin olive oil 4 teaspoons sea salt 1 teaspoon cumin 1¼ teaspoons paprika ¼ teaspoon cayenne pepper Blend until smooth and creamy. Tabbouleh 2 cucumbers, seeded and chopped 1 large ripe tomato, seeded and diced 1 cup finely chopped fresh parsley ½ cup hemp seeds 2 – 3 tablespoons cold pressed organic extra virgin olive oil 1 lemon, juiced 2 tablespoons fresh mint leaves, chopped 1 - 2 garlic cloves, minced 1 - 1½ teaspoons sea salt ½ teaspoon freshly ground black pepper In a large mixing bowl, stir ingredients until well combined. Chill and serve. Falafel with Mint Tahini Dipping Sauce For the dipping sauce: 1 cup raw tahini
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½ cucumber, seeded and coarsely chopped ¼ cup fresh lemon juice ¼ cup fresh mint leaves 1/3 cup filtered water 2 tablespoons apple cider vinegar 2 tablespoons coconut aminos (nama shoyu or tamari) 1 tablespoon raw organic honey (coconut nectar or agave nectar) 1/2 garlic clove, minced Blend until smooth. For the falafel: 1 cup sesame seeds, ground in a high speed blender or spice grinder ½ cup carrot pulp ½ cup nut/seed pulp (or ground sunflower seeds or walnuts) 2 tablespoons ground flax seed 2 tablespoons fresh lemon juice 2 teaspoons sea salt 1 teaspoon cumin 2½ tablespoons cold pressed organic extra virgin olive oil 1 stalk celery, finely chopped 1/4 cup Italian flat leaf parsley, chopped 1/4 cup mixed garden herbs, chopped (I like cilantro, mint, oregano, sage, thyme) 2 teaspoons onion powder 1 teaspoon garlic powder ¼ teaspoon nutmeg ¼ teaspoon white pepper In a large bowl, mix ingredients until well combined. Roll into 1½ - 2 inch balls. Place falafels on a non-stick lined dehydrator tray and dehydrate at 135 degrees F for 1 hour. Turn the temperature down to 115 degrees F and transfer falafels onto mesh screens, continuing to dehydrate for another 2 4 hours until firm and crispy on the outside, but soft and moist inside. If you do not have a dehydrator, place on a parchment lined cookie sheet and bake in your oven at the lowest heat setting with the door ajar for a couple of hours.
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Desserts
Apple Tarragon Granita
The color of this frozen dessert is fabulous; shiny apple ice crystals with bright green flecks. Subtly sweet with delicate herb undertones, this granita is totally refreshing! 3 cups fresh apple juice 1 tablespoon fresh lemon juice 1/3 cup raw organic honey, or other sweetener of choice ½ cup fresh tarragon leaves Blend until just combined. Pour the mixture into a 9 inch square glass pan and place in the freezer. Stir, by pulling a fork back and forth through the granita every 45 minutes, for 4 hours, or until frozen. The mixture should look fluffy and crystalized. To serve, spoon the granita into chilled dishes.

Red Grapefruit Sorbet
This summery fresh, frozen treat is extra-special because the black pepper adds a surprise at the end as it lingers on the back of the tongue. 2 cups freshly squeezed red grapefruit juice 2 tablespoons fresh lemon juice 1 teaspoon grapefruit zest ½ cup raw organic honey ½ teaspoon freshly ground black pepper Blend, then chill for one hour. Process the sorbet in an ice cream machine according to manufacturer’s directions. Alternately, pour mixture into ice cube trays and freeze. Push ice cubes through a homogenizing juicer with the blank plate, or blend the cubes in a food processor until desired consistency. Transfer to a glass container, cover, and store in the freezer.

Banana Mango Pudding
1 banana 1 mango ½ teaspoon cinnamon
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Blend and enjoy.

Something Chocolate & Wonderful
Take this powerful and delicious chocolate recipe to the next level when served with a teaspoon of hemp or almond butter. 2/3 cup cacao butter chunks 1/4 cup coconut oil 2 - 3 tablespoons raw organic honey 1 dropper vanilla sweet leaf Stevia 5 tablespoons raw cacao powder 3 tablespoons lucuma powder 1 tablespoon maca 3 tablespoons vanilla protein powder (like warrior food) 1 teaspoon sea salt Create a double boiler by heating water on the stove in a medium pot. Add the cacao butter, coconut oil and honey to a glass measuring cup and place into the pot of very hot water. Stir constantly and when liquid, slowly whisk in the remaining ingredients. The mixture should have a buttermilk-like consistency. Pour the warm liquid into ice cube trays, candy molds, or the bottom of an 8 x 4 inch glass pan, lined with plastic wrap. Freeze for 10 – 20 minutes before serving. Store in freezer.

Raw & Rustic Berry Crisp
Enjoy this raw twist on an American classic. This combination of fresh berries, a crunchy topping and a scoop of vanilla bean ice cream is a perfect Fourth of July dessert treat! For the fruit filling: 4 pints assorted fresh berries Drizzling of raw organic honey or coconut nectar 2 teaspoons fresh lemon juice For the crisp topping: 1 cup almonds, soaked 1 cup dry shredded unsweetened coconut flakes
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1 cup organic dates, pitted and chopped Generous pinch Himalayan salt In a large mixing bowl combine the berries with sweetener and lemon juice until the berries are fully coated and softened. Pour the sweetened berries into a 9 inch glass dish. This can be heated in a 115 degree F dehydrator for a couple of hours if you prefer it warm. It is equally delicious served at room temperature. Pulse almonds in a food processor until coarsely ground. Add the coconut, dates and sea salt, pulsing until you have crumbles. Sprinkle the topping over the berries and serve with ice cream.

Vanilla Bean Ice Cream
3 cups young Thai coconut meat 1½ cups coconut water 12 soft dates, pitted 1 tablespoon ground vanilla powder Pinch sea salt Blend until smooth. Chill. Pour the chilled mixture into an ice cream machine and process according to the manufacturer’s directions. Alternately, pour the mixture into ice cube trays and freeze. Run the cubes through a homogenizing juicer with the blank plate or place the cubes into a food processor and pulse until broken down and creamy. Transfer to a glass container, cover, and store in the freezer.

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